FFwD: Swiss Chard Pancakes (but really Arugula Pancakes)

By Michelle Abendschan, on April 26th, 2013

I almost didn’t make this French Fridays with Dorie. In fact, I really wasn’t going to make it at all but at 9:00pm on Thursday night I looked to see what the assignment was…it was Swiss Chard Pancakes. I had really wanted to make those. And I didn’t have any chard. Because I was lazy and I absolutely did not want to go to the store, I used what I did have — arugula. Dorie even suggests these pancakes are very good with spinach instead of chard, and is arugula really that far away from spinach? No. Especially not at 9:00pm on a Thursday.

The nice thing is these came together so quickly! I was all done by 9:30-ish. And we had a nice breakfast all ready for the following morning (Friday). I just rewarmed them in a 350 degree F oven (in foil) for about 10 minutes. I served the pancakes with some Greek yogurt and finely diced red onion.

The few changes I made: made a half recipe, added about 1 tsp Dijon mustard to the batter, and sprinkled a tiny bit of Parmesan cheese on each pancake before I flipped it over. Oh and I also used much less oil for frying, just because it seemed sensible.

I like your variation, the arugula, mustard, and parmesan sound delicious together. I used much less oil for this, too – unless you have a very sticky grill, I don’t know why you’d need the amount called for in the recipe.

Your flavors really sound very nice.
I like that theese are reheatable in the oven. I threw a couple in the toaster as leftovers and thought that worked pretty well, but the oven is great for a mass reheat.